A few weeks ago I left Dubai from its infamous Terminal 2 to travel to Doha. The black sheep of Dubai International Airport, it turned out, was a fascinating cultural experience. Workers from around the globe often find themselves traipsing through this terminal to find economic opportunity in the United Arab Emirates.

One highlight at many airports in the Middle East was the food. Of course, not all of it was good. But chances are, you could nosh on more local and traditional fare as I did at the Terminal 2 food court. Hummus and stuffed grape leaves for a reasonable price? Bring it! The funny thing is that these vine leaves were probably the best that I had on this trip.

Not everyone wants deep fried meat or ice cream when they are about to board a plane. Middle Eastern and Ottoman cuisine would do well at most airports around the world. I wish more concessionaires would consider this healthier option.

Part of our In One Picture series.

Hummus and grape leaves, the perfect pre-boarding snack

Hummus and grape leaves, the perfect pre-boarding snack

Read about how Dubai’s sustainability agenda must start with public health on Triple Pundit.

About The Author

Leon Kaye

Leon Kaye is the founder and editor of GreenGoPost.com and its advisory division, GGP Media. Contact him to discuss how he can work with your organization or event. His focus is making the business case for sustainability and corporate social responsibility (CSR). He writes for San Francisco-based Triple Pundit, Inhabitat and now The Guardian, for which he writes about corporate responsibility, water, and green building. He has also written for AIA's Architect Magazine. Leon works out of Fresno and Silicon Valley, California, and when he has free time, he enjoys hiking, gardening, cooking, weightlifting, and planning his next trip to one of the 60 countries he has visited. He has an MBA from USC's Marshall School of Business and is also a proud graduate of the University of Maryland-Baltimore County (UMBC) and Cal State-Fresno.